CN1504107A - Healthcare and nutritious instant noodle and its preparation method - Google Patents
Healthcare and nutritious instant noodle and its preparation method Download PDFInfo
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- CN1504107A CN1504107A CNA021535639A CN02153563A CN1504107A CN 1504107 A CN1504107 A CN 1504107A CN A021535639 A CNA021535639 A CN A021535639A CN 02153563 A CN02153563 A CN 02153563A CN 1504107 A CN1504107 A CN 1504107A
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Abstract
The invention relates to a nutritious health care noodle, which is a kind of instant noodles using buckwheat powder and beans as raw material, and has certain health care function and therapeutic action for hypertension and diabetes patient, wherein the ingredients of the product by the invention are, buckwheat powder 20-40%, black soyabean 8-23%, pumpkin powder 2-8%, and wheat flour 40-60%. The product by the invention also has the advantages of low cost, high nutritive value, and easiness in carrying.
Description
Technical field
The present invention relates to a kind of instant nutritive health care noodles and preparation method thereof.Belong to nutritious health caring food technology field, relate in particular to the improvement of noodle material prescription.
Background technology
Along with socioeconomic continuous development, China is not only populous nation, it also is a consumption big country, along with improving constantly of people's living standard, everybody knows that Diet cures more than the doctors, in order to develop high-tech food better, make full use of China's agricultural resource advantage, satisfy the demand of domestic and international market, it is imperative that high-tech food is squeezed into the international market, and smart powder of buckwheat and the smart powder of beans are processed into instant noodles as raw material, and this instant noodles have certain health care and therapeutic action to hypertension and diabetic, can satisfy the needs of patient's dietary structure, the sale in market is also had very big potentiality.And very big effect is arranged to improving rural economy.The domestic and international market does not have like product as yet at present.It is reported that the hypertensive patient of China has people more than 100,000,000, the diabetic has surpassed 80,000,000 people, and scientist thinks the lean of coarse cereals through long term studies, more than two kinds of patients a common ground is all arranged is qi-blood deficiency.The smart powder instant noodles of long-term edible buckwheat not only has health care, and certain result of treatment is arranged.Therefore the developmental research nutritional health food of producing these two kinds of patients has not only been filled up the market vacancy, has also satisfied the needs of market economy simultaneously.
Chinese patent CN1069629A also discloses a kind of instant noodles.Component has wherein also been mentioned buckwheat, wheat flour, black soya bean and pumpkin powder, but there is not to disclose its detailed composition, and the shared ratio of black soya bean has very big influence for the moral character of final products, the ratio of pumpkin powder is also very big to the influence of product in addition, so the mouthfeel of the product among the CN1069629A and nutrition all have certain limitation.Technical scheme among the present invention has been made very big improvement at CN1069629A, has not only strengthened the nutrition of noodles, and on the mouthfeel of noodles and taste great improvement has been arranged.
Summary of the invention
The objective of the invention is to produce a kind ofly has the instant noodles of certain health-care effect to diabetes and hyperpietic, have cost low, be of high nutritive value, advantage such as easy to carry.The nutrition of enriched noodles simultaneously, and at the mouthfeel of noodles and taste enterprising improving.
The smart powder of buckwheat has very abundant nutritive value, good protein and mineral matter have been rich in, Protein content is about 15%, and the amino acid in the albumen is formed rationally, lysine content is very high, contains calcium, zinc selenium, magnesium, manganese, copper, phosphorus in the buckwheat flour mineral matter, and containing vitamin B1 simultaneously is 0.36mg, B2 is 0.3mg/100g and PP (biological brass) 4mg/100g, and China, Korea S, Japan and countries in the world are edible commonplace to buckwheat flour.We add several raw materials such as smart powder of certain proportion black soya bean and pumpkin powder and form in the smart powder of buckwheat, black soya bean is in history always all as the food in humans and animals strength source, simultaneously also as the strong kidney of bone, the Chinese medicine additive of enriching blood.And containing abundant Cobastab and vitamin C in the black soya bean, containing vitamin C and vitamin E in the pumpkin powder is diabetic's first-selected food.
The smart powder instant noodles of buckwheat is the particularly edible for a long time functional food of diabetes, hyperpietic of nutritious health food.Because the shortage of external raw material, Japan is annual very big from the quantity of Chinese import buckwheat, and annual from 110,000 tons in Chinese import buckwheat, buckwheat flour food is the fast-selling food of international market especially.Therefore, the smart powder instant noodles of development buckwheat is to enriching people's lives, changing people's food configuration certain realistic meaning is arranged, to developing rural economy, increasing foreign exchange earnings from exports all has very big effect.
But, if add the smart powder of black soya bean, can make the mouthfeel of noodles very of poor quality according to the requirement of human body, be an insurmountable difficult problem in the prior art.Simultaneously, beans gives unjoyful sensation for the fishy smell that final products brought, and also is important problem so improve its taste.The present invention is directed to an above-mentioned technical difficult problem, made following technical scheme:
The present invention is implemented by following technical scheme, and the face of being produced is to be added with black soya bean powder and pumpkin powder in flour, and it has certain function of health care to diabetes and hyperpietic.Proportioning is: buckwheat 20-40%, black soya bean 8-23%, pumpkin powder 2-8%, wheat flour 40-60% are preferably buckwheat 30%, black soya bean 15%, pumpkin powder 3%, wheat flour 52%.The form that can produce is including, but not limited to vermicelli, cutter tangent plane, the instant noodles, macaroni, instant noodles.
According to above-mentioned proportioning, add batching, warp and face, calendering, moulding, decatize, cutting, fried, cooling, packing are produced qualified coarse cereals nutrition health care face, and the used liquid of its neutral plane is made up of seasoning inspissated juice and black soya bean soymilk.The production method of above-mentioned seasoning inspissated juice is to use conventional flavoring (comprising soy sauce, vinegar, salt, cooking wine, ginger, garlic, onion, white sugar, chicken), raw material is thrown in the concentration pan, scale in the pressing force pot adds water, close lid back vapour pressure and rise to 0.2Mpa, pressurize was put juice after two hours then, filter the back the seasoning inspissated juice.The production method of above-mentioned black soya bean soymilk is that the black soya bean of dip above 12 hours added 10 times water, grinds through beater to make after soya-bean milk filters.
Production method and technical indicator that instant noodles product is detailed are as follows:
1, be primary raw material with refined wheat powder, refining buckwheat, pumpkin powder, black soya bean;
2, supplementary material technological requirement:
Buckwheat: flour extraction＞70%, crude protein 〉=12%, ash content≤1.5%
Wheat flour: special two powder (masses' flour) wet gluten content is more than 35%
Water: hardness≤8; Salt: edible refining salt compounded of iodine
Alkali: edible soda ash
Sodium bicarbonate: sodium bicarbonate(edible)
Oil: palm oil meets the regulation (iodine number＞52 units) of GB7102.1
Additive: guar gum, strength surface essence, liquid gluten fortifier, food coloring etc. meet the regulation of food additives the countries concerned standard or industry standard;
3, batching: (ratio is prepared according to above-mentioned prescription)
Wheat flour, buckwheat, pumpkin powder, black soya bean slurry (1 part of black soya bean grinds into 10 parts of black soya bean soymilk)
Join auxiliary material:
Salt; 2-4kg, guar gum: 0.1-0.4kg, powerful gluten 0.1-0.4kg
Alkali face or buck: 0.15-0.3kg or 0.2-0.6kg
Sodium bicarbonate: 0.1-0.3kg
The coffee-like 1-2g of the yellow 0.5-1g of food coloring: light green: 1-2g palm fibre lemon;
4, the production technology scheme of nutrition health flour:
(1) seasoning inspissated juice: conventional flavoring, can throw in the concentration pan by following prescription (salt 8kg, ginger 6kg, garlic 6kg, onion 8kg, white sugar 6kg, chicken 8kg) raw material, scale in the pressing force pot adds water (20 pots of amount of water * 34kg=680kg), close lid back vapour pressure and rise to 0.2Mpa, pressurize was put juice after two hours then, filtered standby;
(2) make soya-bean milk: with 12 hours black soya beans 10 of dip water extraordinarily, it is standby after filtering to grind soya-bean milk through beater;
(3) a mixing bowl makes paste with water and flour: seasoning inspissated juice, soya-bean milk, water are added a mixing bowl respectively, will join auxiliary material then and slowly drop into and constantly stirred 10 minutes, notice that paste does not allow to occur caking phenomenon, be extracted into that to close face workshop section standby after evenly;
Annotate: a, elder generation fully melt with warm boiling water slurry alkali, sodium bicarbonate, pigment, salt;
B, melon bean gum, smart the trying one's best of strength surface are stirred fully with cold water, evenly in order to avoid bittiness;
C, at last liquid material, yeast etc. are infiltrated stirring;
(4) and face: buckwheat, wheat flour and pumpkin powder are poured in proportion stirred the slurries material that south slowly prepares to its adding in 2 minutes in the dough mixing machine earlier, close the face time to be no more than 10 minutes, about 34 degrees centigrade of dough temperature, the inclined to one side slightly soft stool of humidity can.
(5) slaking: promptly leave standstill awake face, at room temperature left standstill 30 minutes, the dough temperature remains on 20-30 ℃;
(6) calendering: the bar that musculus cutaneus is rolled into 0.8mm-1mm;
(7) slitting folding flower: be converted into undaform decorative pattern surface layer;
(8) steaming face: enter the steaming bed after the slitting folding is spent and carry out boiling;
Vapour pressure: leading portion-0.04Mpa (95 ℃-98 ℃ of temperature)
Back segment-0.06Mpa (98 ℃-105 ℃ of temperature)
Digestion time is 106 seconds;
(9) cutting divides row: will steam gelatinization and reach wearing more than 85% and cut, branch drains in the fried box;
(10) fried: oil level remains on about 160mm, and the opposite piece carries out fried drying and dehydrating
Oil temperature: 125 ℃ of leading portions; Back segment: 165 ℃ of fried times: 95 seconds;
(11) cooling: the face piece after fried cools off near room temperature or is higher than room temperature and enters packaging process for about 5 ℃;
5, products characteristics and every technic index:
(1) sense index:
Color and luster: be uniform pistac, do not have the burnt phenomenon of giving birth to
Smell: do not have other peculiar smell, have the delicate fragrance taste of obvious buckwheat
Form: profile is neat, and decorative pattern is even
Do not have obviously disconnected bar, drafting after rehydration: rehydration 3-4 minute, mouthfeel is not half-cooked, do not stick to one's teeth
Impurity: do not have visible impurity.
(2) physical and chemical index:
Net content permissible variation: 101 grams+3 grams
(face cake 86 grams+3 grams)
Moisture≤8% (actual measurement 7%)
Fat≤24% (actual measurement 13%)
Acid value≤1.8% (actual measurement 0.9%)
Iodine is colourity≤1.0 (actual measurement 1.3)
Peroxide value fat≤20% (actual measurement 18)
Sodium chloride≤2.5 (actual measurement 2.2%)
Rehydration time≤4 minute (up to standard)
Food additives meet the regulation of GB2760.
(3) microbiological indicator
Total number of bacteria≤1000/g (survey 880/g)
Coliform≤30 100/g (survey 28/100g)
Pathogenic bacteria must not detect (up to standard).
In the technical scheme of the present invention owing to taked the method in advance soya-bean milk being produced out, be absorbed by the body so nutrition is easier, the harsh feeling of noodles in the time of can not producing simultaneously with the black soya bean powder has greatly changed the taste and the nutrition of instant noodles in the prior art after having added the pumpkin powder simultaneously.In addition, added flavoring after, improved the taste of product of the present invention greatly.
Simultaneously, advantage of the present invention is not only to have health care, and hypertension and diabetes are had certain result of treatment.Therefore the developmental research nutritional health food of producing these two kinds of patients has not only been filled up the market vacancy, has also satisfied the needs of market economy simultaneously.
The specific embodiment
The invention will be further described to utilize embodiment below:
Embodiment 1
1, batching:
Wheat flour: 75kg
Buckwheat: 25kg
The black soya bean slurry: the 1kg black soya bean grinds into the 10kg soya-bean milk
Pumpkin powder: 2.5kg
Inspissated juice drops into the face that closes according to quantity by its technology preparation and uses, and the face that closes measures (containing black soya bean slurry+inspissated juice): 36kg with slurry
Batching:
Salt; 3.2kg, the powerful gluten 0.3kg of guar gum: 0.2kg
Alkali face or buck: 0.15kg or 0.4kg
Sodium bicarbonate: 0.2kg
The coffee-like 1.5g of the yellow 0.8g of food coloring: light green: 1.3g palm fibre lemon
2, technical process technical standard:
(1) concentrates: throw in the concentration pan by prescription (salt 8kg, ginger 6kg, garlic 6kg, onion 8kg, white sugar 6kg, chicken 8kg) raw material, scale in the pressing force pot adds water (20 pots of amount of water * 34kg=680kg), close lid back vapour pressure and rise to 0.2Mpa, pressurize was put juice after two hours then, filtered standby.
(2) make soya-bean milk:, standby after beater grinds the soya-bean milk filtration with the water of 10 times of 12 hours 1kg black soya bean of dip addings.
(3) a mixing bowl makes paste with water and flour: inspissated juice, soya-bean milk, water are added a mixing bowl respectively, will join auxiliary material then and slowly drop into and constantly stirred 10 minutes, notice that paste does not allow to occur caking phenomenon, be extracted into that to close face workshop section standby after evenly.
Annotate: a, elder generation fully melt with warm boiling water slurry alkali, sodium bicarbonate, pigment, salt;
B, melon bean gum, smart the trying one's best of strength surface are stirred fully with cold water, evenly in order to avoid bittiness.
C, at last liquid material, yeast etc. are infiltrated stirring.
(4) and face: buckwheat, pumpkin powder and wheat flour are poured in proportion stirred the slurries material that south slowly prepares to its adding in 2 minutes in the dough mixing machine earlier, close the face time to be no more than 10 minutes, about 34 degrees centigrade of dough temperature, the inclined to one side slightly soft stool of humidity can.
(5) slaking: promptly leave standstill awake face, at room temperature left standstill 30 minutes, the dough temperature remains on 20-30 ℃.
(6) calendering: the bar that musculus cutaneus is rolled into 0.8mm-1mm.
(7) slitting folding flower: be converted into undaform decorative pattern surface layer.
(8) steaming face: enter the steaming bed after the slitting folding is spent and carry out boiling.
Vapour pressure: leading portion-0.04Mpa (95 ℃-98 ℃ of temperature)
Back segment-0.06Mpa (98 ℃-105 ℃ of temperature)
Digestion time is 106 seconds.
(9) cutting divides row: steam gelatinization and reach more than 85%
(10) fried: oil level remains on about 160mm, and the opposite piece carries out fried drying and dehydrating
Oil temperature: 125 ℃ of leading portions; Back segment: 165 ℃ of fried times: 95 seconds
(11) cooling: the face piece after fried cools off near room temperature or is higher than room temperature and enters packaging process for about 5 ℃.
3, products characteristics and every technic index:
(1) sense index: color and luster: be uniform pistac, do not have the burnt phenomenon of giving birth to; Smell: do not have other peculiar smell, have the delicate fragrance taste of obvious buckwheat; Form: profile is neat, and decorative pattern is even; Do not have obviously disconnected bar, drafting after rehydration: rehydration 3-4 minute, mouthfeel is not half-cooked, do not stick to one's teeth; Impurity: do not have visible impurity.
(2) physical and chemical index: net content permissible variation: 101 grams+3 grams; (face cake 86 grams+3 grams); Moisture≤8% (actual measurement 7%); Fat≤24% (actual measurement 13%); Acid value≤1.8% (actual measurement 0.9%); Iodine is colourity≤1.0 (actual measurement 1.3); Peroxide value fat≤20% (actual measurement 18); Sodium chloride≤2.5 (actual measurement 2.2%); Rehydration time≤4 minute (up to standard); Food additives meet the regulation of GB2760.
(3) microbiological indicator: total number of bacteria≤1000/g (survey 880/g); Coliform≤30 100/g (survey 28/100g); Pathogenic bacteria must not detect (up to standard).
Embodiment 2
Process and batching and physical and chemical index are with embodiment 1, and the major ingredient proportioning is as follows:
Wheat flour: 50kg, buckwheat: 25kg, black soya bean slurry: the 1kg black soya bean grinds into 10kg soya-bean milk, pumpkin powder: 5.5kg
Embodiment 3
Process and batching and physical and chemical index are with embodiment 1, and the major ingredient proportioning is as follows:
Wheat flour: 95kg, buckwheat: 25kg, black soya bean slurry: the 1kg black soya bean grinds into 10kg soya-bean milk, pumpkin powder: 9.5kg
Product of the present invention is nutritious and easier to be absorbed by the body, the harsh feeling of noodles in the time of can not producing with black bean powder simultaneously, Added and greatly changed taste and the nutrition of instant noodles in the prior art behind the pumpkin powder, so taste and mouthfeel are very good.
Simultaneously, advantage of the present invention is not only to have health care, and hypertension and diabetes are had certain result for the treatment of. Therefore the developmental research nutritional health food of producing these two kinds of patients has not only been filled up the market vacancy, has also satisfied market economy simultaneously Needs.
Claims (7)
1. a nutrition health flour is made up of major ingredient and auxiliary and condiment, it is characterized in that the ratio of major ingredient composition is: buckwheat 20-40%, black soya bean 8-23%, pumpkin powder 2-8%, wheat flour 40-60%.
2. nutrition health flour as claimed in claim 1 is characterized in that the composition of major ingredient is: buckwheat 30%, black soya bean 15%, pumpkin powder 3%, wheat flour 52%.
3. nutrition health flour as claimed in claim 1 or 2, wherein said health care bread are drawn together vermicelli, cutter tangent plane, the instant noodles, macaroni, instant noodles.
4. as the preparation method of nutrition health flour, according to the described ratio of claim 1, add batching, warp and face, calendering, moulding, decatize, cutting, fried, cooling, packing are produced qualified coarse cereals nutrition health care face, it is characterized in that: and the used liquid of face is made up of seasoning inspissated juice and black soya bean soymilk.
5. as the preparation method of nutrition health flour as described in the claim 4, the production method of wherein said seasoning inspissated juice is to use conventional flavoring, it is thrown in the pressure concentration pan, scale in the pressing force pot adds water, close lid back vapour pressure and rise to 0.2Mpa, pressurize was put juice after two hours then, filter the back the seasoning inspissated juice.
6. as the preparation method of nutrition health flour as described in the claim 5, wherein said flavoring comprises soy sauce, vinegar, salt, cooking wine, ginger, garlic, onion, white sugar, chicken.
7. as the preparation method of nutrition health flour as described in the claim 4, the production method of wherein said black soya bean soymilk is dip to be surpassed 12 hours black soya bean add 10 times water, grinds through beater to make after soya-bean milk filters.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN021535639A CN1217592C (en) | 2002-11-28 | 2002-11-28 | Healthcare and nutritious instant noodle and its preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN021535639A CN1217592C (en) | 2002-11-28 | 2002-11-28 | Healthcare and nutritious instant noodle and its preparation method |
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| Publication Number | Publication Date |
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| CN1504107A true CN1504107A (en) | 2004-06-16 |
| CN1217592C CN1217592C (en) | 2005-09-07 |
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|---|---|---|---|
| CN021535639A Expired - Fee Related CN1217592C (en) | 2002-11-28 | 2002-11-28 | Healthcare and nutritious instant noodle and its preparation method |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805311A (en) * | 2012-08-24 | 2012-12-05 | 凤阳县小岗村粮油食品发展有限公司 | Process for preparing hot dried black bean instant noodles |
| CN101461502B (en) * | 2007-12-21 | 2013-01-09 | 吉林公益源有机食品有限公司 | Black bean anthocyanidin, black bean powder nutrition instant noodles and preparation method thereof |
| CN103385419A (en) * | 2012-05-11 | 2013-11-13 | 辽宁振隆特产股份有限公司 | Pumpkin and buckwheat vermicelli processing technology |
| CN103976252A (en) * | 2014-04-12 | 2014-08-13 | 安徽到家营养食品有限公司 | Nutrition noodle special for diabetic patients and preparation method thereof |
| CN103989156A (en) * | 2013-02-18 | 2014-08-20 | 石丽静 | Nutritive food beneficial for hypertension |
| CN104642430A (en) * | 2013-11-20 | 2015-05-27 | 江苏上一道科技股份有限公司 | Production method for european-style whole wheat grain bread flour |
| CN104642434A (en) * | 2013-11-20 | 2015-05-27 | 江苏上一道科技股份有限公司 | Production method for Italian type garden pizza premixed flour |
| CN104957210A (en) * | 2015-03-31 | 2015-10-07 | 苏州信文食品有限公司 | Preparing method for soybean health food |
| CN106173951A (en) * | 2016-07-14 | 2016-12-07 | 河北纽康恩食品有限公司 | A kind of processing method improveing various grains noodle quality |
| CN107173687A (en) * | 2017-06-29 | 2017-09-19 | 贵州老锄头食品股份有限公司 | A kind of red barnyard grass instant noodles and preparation method thereof |
| CN108029959A (en) * | 2017-12-05 | 2018-05-15 | 湖北黄仙洞葛业食品有限公司 | A kind of Puerarin varied fine dried noodles and preparation method thereof |
| CN109315690A (en) * | 2018-11-22 | 2019-02-12 | 安徽工程大学 | A kind of bitter buckwheat semen sojae atricolor various grains noodle and preparation method thereof |
-
2002
- 2002-11-28 CN CN021535639A patent/CN1217592C/en not_active Expired - Fee Related
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461502B (en) * | 2007-12-21 | 2013-01-09 | 吉林公益源有机食品有限公司 | Black bean anthocyanidin, black bean powder nutrition instant noodles and preparation method thereof |
| CN103385419A (en) * | 2012-05-11 | 2013-11-13 | 辽宁振隆特产股份有限公司 | Pumpkin and buckwheat vermicelli processing technology |
| CN103385419B (en) * | 2012-05-11 | 2014-07-16 | 辽宁振隆特产股份有限公司 | Pumpkin and buckwheat vermicelli processing technology |
| CN102805311A (en) * | 2012-08-24 | 2012-12-05 | 凤阳县小岗村粮油食品发展有限公司 | Process for preparing hot dried black bean instant noodles |
| CN103989156A (en) * | 2013-02-18 | 2014-08-20 | 石丽静 | Nutritive food beneficial for hypertension |
| CN104642430A (en) * | 2013-11-20 | 2015-05-27 | 江苏上一道科技股份有限公司 | Production method for european-style whole wheat grain bread flour |
| CN104642434A (en) * | 2013-11-20 | 2015-05-27 | 江苏上一道科技股份有限公司 | Production method for Italian type garden pizza premixed flour |
| CN103976252A (en) * | 2014-04-12 | 2014-08-13 | 安徽到家营养食品有限公司 | Nutrition noodle special for diabetic patients and preparation method thereof |
| CN103976252B (en) * | 2014-04-12 | 2016-02-10 | 安徽到家营养食品有限公司 | A kind of diabetes patient's special nutritional face and preparation method thereof |
| CN104957210A (en) * | 2015-03-31 | 2015-10-07 | 苏州信文食品有限公司 | Preparing method for soybean health food |
| CN106173951A (en) * | 2016-07-14 | 2016-12-07 | 河北纽康恩食品有限公司 | A kind of processing method improveing various grains noodle quality |
| CN107173687A (en) * | 2017-06-29 | 2017-09-19 | 贵州老锄头食品股份有限公司 | A kind of red barnyard grass instant noodles and preparation method thereof |
| CN108029959A (en) * | 2017-12-05 | 2018-05-15 | 湖北黄仙洞葛业食品有限公司 | A kind of Puerarin varied fine dried noodles and preparation method thereof |
| CN109315690A (en) * | 2018-11-22 | 2019-02-12 | 安徽工程大学 | A kind of bitter buckwheat semen sojae atricolor various grains noodle and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1217592C (en) | 2005-09-07 |
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Effective date of registration: 20040611 Address after: Xi'an, Shaanxi province Xi'an County Road, No. 85, Lantian Qun cereals nutritious food development Co., Ltd. Applicant after: Yue Shaopeng Address before: No. 85, Ping Lu, Lantian, Xi'an, Shaanxi Applicant before: Xian Qunle Coarse Cereals Nutritious Food Development Ltd. |
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Owner name: SHANXI WANGDA AGRICULTURAL ECO-TECHNOLOGY CO., LT Free format text: FORMER OWNER: YUE SHAOPENG Effective date: 20081114 |
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Effective date of registration: 20081114 Address after: Gao Yang agricultural science and technology demonstration park, Xiaoyi, Shanxi Patentee after: Shanxi Wanda Agricultural Ecological Technology Co. Ltd. Address before: Xi'an, Shaanxi province Xi'an County Road, No. 85, Lantian Qun cereals nutritious food development Co., Ltd. Patentee before: Yue Shaopeng |
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Granted publication date: 20050907 Termination date: 20111128 |